Wheat Risotto With Wild Mushrooms

• 3 3/8 tablespoons dried porcini mushrooms
• 1 1/4 cups hot water
• 3 tablespoons oil
• 2 onions peeled and diced
• 3 cloves garlic peeled and finely chopped
• 2/3 pound button mushrooms halved
• 3/4 cup fresh thyme leaves stripped from stems
• 6 1/3 cups warm water
• 7 11/16 cups wheat
• 4 1/4 cups vegetable stock
• 2 1/4 cups carrots peeled and sliced
• 3/4 cup Parmesan grated, plus extra, shaved, for garnish
• 1/2 cup whipping cream
• fresh basil for garnish

1. Drain the porcini mushrooms, reserving the water, and chop finely. Heat the oil in a saucepan and cook the porcinis for 2 mins. Add the onions, garlic, button mushrooms and three-quarters of the thyme and cook until browned.
2. Drain the whea berriest and add to the pan. Cook for 1 min, then gradually add the mushroom water and stock. Simmer over a medium heat for 50 mins, stirring occasionally.
3. Add the carrots, Parmesan and cream and cook for 10 mins. Season with salt and black pepper. Serve garnished with basil, Parmesan and remaining thyme.

porcini mushrooms, water, oil, onions, garlic, mushrooms, thyme, water, cups wheat, vegetable stock, carrots, parmesan grated, whipping cream, fresh basil

Taken from www.yummly.com/recipe/Wheat-Risotto-with-Wild-Mushrooms-1412488 (may not work)